I wasn’t planning to add this one to the website here as I figure anyone can just *Google* a similar recipe.

But, hubby is so well-trained that he tried to find this online here when I was out of town for Christmas and then he had to call me because it wasn’t here. 😉

So… since part of the reason for this website is us not having to weed through all my notations elsewhere, here it is!

Bakers Recipe

  • 4 medium russet potatoes
  • 1 Tbsp extra virgin olive oil (EVOO), divided (3/4 tsp to rub each potato)
  • 1 tsp freshly ground sea salt, or to taste
  • Suggested garnish(es): butter, sour cream, freshly grated sharp cheddar cheese, and/or chives
  1. Preheat oven to 425° F.
  2. Line a large baking sheet with parchment paper.
  3. Using a fork, poke each potato 8 times (2 in a line on all 4 *sides*). You’ll end up with 24 little holes (assuming a 3-tine fork like I use – a big serving fork). See picture above.
  4. Rub each potato with 3/4 tsp EVOO then set each potato – equally spaced – on prepared baking sheet.
  5. Sprinkle potatoes with sea salt, then turn them over and sprinkle w/ more salt, and then roll them around in the salt that has fallen on the parchment paper (total sea salt used is to taste, but I probably use about 1 tsp total).
  6. Bake on middle rack for 60 mins, until potatoes are fork-tender and the skin is crisp.
  7. Remove from oven and allow to cool for 5 mins
  8. Slice open each potato, fluff the insides, then serve with desired toppings.

NOTE: Garnish(es) not included in Nutrition Facts below.

Nutrition Facts
Serving size: Baker
Servings: 4
Amount per serving 
% Daily Value*
Total Fat 3.6g5%
Saturated Fat 0.5g3%
Cholesterol 0mg0%
Sodium 9756mg424%
Total Carbohydrate 15.7g6%
Dietary Fiber 2.4g9%
Total Sugars 1.2g 
Protein 1.7g 
Vitamin D 0mcg0%
Calcium 9mg1%
Iron 1mg3%
Potassium 407mg9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.


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